Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador

Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne

doi:10.1016/j.heliyon.2022.e09628

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26578

Full metadata record

DC Field	Value	Language
dc.contributor.author	Streule, Stefanie	-
dc.contributor.author	Freimüller Leischtfeld, Susette	-
dc.contributor.author	Galler, Martina	-
dc.contributor.author	Miescher Schwenninger, Susanne	-
dc.date.accessioned	2023-01-13T10:33:00Z	-
dc.date.available	2023-01-13T10:33:00Z	-
dc.date.issued	2022-06	-
dc.identifier.issn	2405-8440	de_CH
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/26578	-
dc.description.abstract	Cocoa post-harvest practices were monitored on a small-farm scale (ca. 50 kg fresh beans) at five intermediaries from four provinces in Ecuador: (A) in Manabí, (B) and (E) in Los Ríos, (C) in Cotopaxi, (D) in Guayas. Temperature, pH (pulp, cotyledon), cell counts (yeasts, lactic acid bacteria, acetic acid bacteria) were recorded daily, and cut-tests and sensory descriptive analysis evaluated end quality. An overall inconsistency and variability in processing were observed with different fermentation devices (jute/plastic bags, wooden boxes), pre-drying, turning during fermentation, fermentation duration, and different drying processes (temperatures, direct/indirect). Key parameters (maximum temperature, pH cotyledon development) revealed a significant impact of the fermentation device on the post-harvest process and, therefore, on the fermentation development. 67-74 h in jute bags without turning was sufficient to reach well-fermented cocoa beans without moldy off-flavors, whereas 133 h in plastic bags without turning resulted in 3 ± 1% moldy beans and cocoa liquor with moldy off-flavor. Drying at high temperatures (80 ± 10 °C) with direct heat contact resulted in beans roasted to burnt off-flavor. Conclusively, the whole post-harvest process was crucial for well-fermented beans without off-flavor. Plastic bags seemed unsuitable, while jute bags could be an alternative to wooden boxes.	de_CH
dc.language.iso	en	de_CH
dc.publisher	Elsevier	de_CH
dc.relation.ispartof	Heliyon	de_CH
dc.rights	http://creativecommons.org/licenses/by/4.0/	de_CH
dc.subject	Cacao nacional	de_CH
dc.subject	Cocoa bean fermentation	de_CH
dc.subject	Fermentation in bags	de_CH
dc.subject	Fermentation technique	de_CH
dc.subject	Sensory description	de_CH
dc.subject.ddc	630: Landwirtschaft	de_CH
dc.subject.ddc	664: Lebensmitteltechnologie	de_CH
dc.title	Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador	de_CH
dc.type	Beitrag in wissenschaftlicher Zeitschrift	de_CH
dcterms.type	Text	de_CH
zhaw.departement	Life Sciences und Facility Management	de_CH
zhaw.organisationalunit	Institut für Lebensmittel- und Getränkeinnovation (ILGI)	de_CH
dc.identifier.doi	10.1016/j.heliyon.2022.e09628	de_CH
dc.identifier.doi	10.21256/zhaw-26578	-
dc.identifier.pmid	35756114	de_CH
zhaw.funding.eu	No	de_CH
zhaw.issue	6	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.pages.start	e09628	de_CH
zhaw.publication.status	publishedVersion	de_CH
zhaw.volume	8	de_CH
zhaw.publication.review	Peer review (Publikation)	de_CH
zhaw.webfeed	LM-Biotechnologie	de_CH
zhaw.funding.zhaw	Optimierung des Nachernteprozesses von Kakaobohnen in Ecuador	de_CH
zhaw.author.additional	No	de_CH
zhaw.display.portrait	Yes	de_CH
Appears in collections:	Publikationen Life Sciences und Facility Management

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Streule, S., Freimüller Leischtfeld, S., Galler, M., & Miescher Schwenninger, S. (2022). Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador. Heliyon, 8(6), e09628. https://doi.org/10.1016/j.heliyon.2022.e09628

Streule, S. et al. (2022) ‘Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador’, Heliyon, 8(6), p. e09628. Available at: https://doi.org/10.1016/j.heliyon.2022.e09628.

S. Streule, S. Freimüller Leischtfeld, M. Galler, and S. Miescher Schwenninger, “Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador,” Heliyon, vol. 8, no. 6, p. e09628, Jun. 2022, doi: 10.1016/j.heliyon.2022.e09628.

STREULE, Stefanie, Susette FREIMÜLLER LEISCHTFELD, Martina GALLER und Susanne MIESCHER SCHWENNINGER, 2022. Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador. Heliyon. Juni 2022. Bd. 8, Nr. 6, S. e09628. DOI 10.1016/j.heliyon.2022.e09628

Streule, Stefanie, Susette Freimüller Leischtfeld, Martina Galler, and Susanne Miescher Schwenninger. 2022. “Monitoring of Cocoa Post-Harvest Process Practices on a Small-Farm Level at Five Locations in Ecuador.” Heliyon 8 (6): e09628. https://doi.org/10.1016/j.heliyon.2022.e09628.

Streule, Stefanie, et al. “Monitoring of Cocoa Post-Harvest Process Practices on a Small-Farm Level at Five Locations in Ecuador.” Heliyon, vol. 8, no. 6, June 2022, p. e09628, https://doi.org/10.1016/j.heliyon.2022.e09628.